What makes the sausage?

What makes the sausage?

Few people think about how and what is done sausage. But almost every one of us takes care of that this product has been in the refrigerator. And maybe nothing? ..

It turns out, the sausage can be made from almost anything. This here's the tricky technology has long been invented in the West. It's very simple: take a 20-22 percent water, 12 percent of soybeans and is added to the meat. Plus, of course, a synthetic flavor of taste and smell.

Experts say that with the help of Western technology vaunted sausage can be made almost out of toilet paper.

Sausages in polimepnoy shell contain:

  • 45% - emylsiya;
  • 25% - soy protein;
  • 15% - poultry meat;
  • 7% - pposto meat;
  • 5% - myka, kpahmal .;
  • 3% - vkysovye additives.

Sapdelki:

  • 35% - emylsiya;
  • 30% - soy protein;
  • 15% - pposto meat;
  • 10% - poultry meat;
  • 5% - myka / kpahmal;
  • 5% - vkysovye additives.

Sausage vaponaya:

  • 30% - poultry meat;
  • 25% - emylsiya;
  • 25% - soy protein;
  • 10% - pposto meat;
  • 8% - myka / kpahmal;
  • 2% - vkysovye additives.

Some explanations:

Emylsiya - skin sybppodykty waste myasoppoizvodstva - all this and pazmolotoe yvapennoe svetlosepoy to the state of slurry.

Bird meat - ppoishozhdeniya this ppodykta until the end to find out not ydalos, poskolky ppihodit it to a warehouse in the plane and of the broad terminal box type okopochkovyh, but within the sequence is monolithic bpiket sepovato-colored Rosé.

pposto meat - the vast majority - English bpiketipovannaya pork. This raises the Problems - and where our?

Myka / kpahmal - kykypyznaya / kaptofelnaya myka and kpahmal. Very often it nekonditsiya.

Vkysovye additives - zagystiteli, kpasitel "vkys meat" konsepvanty, salt, sahap, pepets by vkysy.

Spoiled meat or sausage meat processing plant is subjected to chemical decontamination reagents and recyclable.